Fish fillets in lettuce leaves with lemon dill sauce (recipe)
| Fish fillets in lettuce leaves with lemon dill sauce (recipe) | |
|---|---|
| Name | Fish fillets in lettuce leaves with lemon dill sauce |
| Ingredients | Halibut fillets • Salmon fillets • Lettuce leaves • Fresh dill • Of fresh mint • Unsalted butter • Shallot • Lemon zest • Fresh lemon juice • Fresh dill • Salt • Pepper |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 352.5 |
| Fat | 16.6 |
| Protein | 46.4 |
| Carbohydrate | 2.7 |
| Fiber | 0.7 |
| Net carbohydrates | 2 |
| Sugar | 0.6 |
| Saturated fat | 8 |
| Cholesterol (mg) | 100.3 |
| Sodium | 279 |
| Servings | 4 |
| Reviewaggregate | |
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|= made rich and delicious by the tangy lemon sauce.-->
Fish fillets in lettuce leaves with lemon dill sauce (recipe) details
Time:
Prep Time in Hours and Mins:30M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Fish fillets in lettuce leaves with lemon dill sauce (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Fish fillets in lettuce leaves with lemon dill sauce (recipe) details
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- Cut the fillet into 4 equal square pieces.
- Season both sides of the fish with salt and pepper.
- Separate the out leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf -- use two leaves if necessary).
- sprinkle the fish with 1 T. of the dill.
- Top with another 1 or two lettuce leaves, the time cupped side down, so that the fish is completely enclosed in lettuce.
- Wrap the remaining fillets in lettuce, sprinkle each one with dill and arrange them, without crowding, in a steamer rack or asket.
- Bring several inches of water to a boil in the bottom of a steamer.
- Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness.
- Turn off the heat, uncover the steamer and let the fish rest for 1 - 2 minutes.
- While the fish is steaming, make the sauce. Melt 1 T. butter in a small saucepan or skillet over medium-low heat.
- Add the shallots and cook, stirring about 1 minute.
- Add the lemon zest and juice and bring the mixture to a simmer.
- Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. the sauce should be slightly thickened and the butter emulsified.
- Stir in the dill and season with the salt and pepper to taste.
- Carefully transfer the fish packets to warm serving plates.
- Pour the sauce over and around the fish and garnish with dill sprigs or flowers.
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